WineXpert Filtering to reduce kit taste?

[dmmdtm]

So I'm on about my 15th batch in the last year. All reds with a few ports. All high end kits and most have been barreled. With the exception of two cellar classic cabs, all have some degree of KT to them ranging from mild to strong. Most are bulk aged to about 4-6 months (carboy post barreling).

I know that time is my friend and that decanting can help but I'm also looking for any ways to improve my process and drop the degree of KT. I'm vacuum racking so neither gas nor clarity is a problem. I've learned a lot from the forums here and thought I'd look for opinions here.

I'm not currently filtering at all but am wondering if doing so (looking at a buon vino mini jet) might cut some of the KT. My thought is that some of the residual particulates might be extending the wait time on the KT?

Your insight is greatly appreciated!

Derek

 

[ibglowin]

I have been filtering since I started making wine in 2009. I don't think filtering will remove any KT. Particulates do not contribute to KT. KT IMHO comes from the process of manufacturing the juice. Only time will make it soften in my experience. Some brands are more prone to higher levels of KT so you may wish to try a different brand if you have been making only one.

 

[tonyt]

I am not very sensitive to kit taste but with that said how long are you barrel aging. I find that three months in the barrel does wonders for KT. With three more months in carboy and several (9 to 18) months in bottle I would think all but the most egregious kits would have given up the KT. The old Wine Expert kits were famous for KT but my opinion is that the new WE skins kits and Eclipse kits have addressed the issue successfully. I just tasted a RJS Winery Cru Select Valpolicella Ripassa with dried skins that just finished clearing and it is amazingly delicious. I have not noticed much KT in Cellar Craft Showcase series either. Mosti's Renaissance line takes quite a while to give it up but I have not tried the Renaissance Impressions with skins. All of them come around by year two if you can hang that long.

 

[dmmdtm]

I have been filtering since I started making wine in 2009. I don't think filtering will remove any KT. Particulates do not contribute to KT. KT IMHO comes from the process of manufacturing the juice. Only time will make it soften in my experience. Some brands are more prone to higher levels of KT so you may wish to try a different brand if you have been making only one.

So I've made both RJ and WE. I'm curious about the causes of KT. I think I'll make the same kit side by side and filter one and not the other and then see if there is a noticeable difference.

As to barreling I am at 3-4 months for most at this point. What is frustrating is that there is minimal KT out of the barrel but it actually seems to intensify in the bottle.

And to long term bulk aging in carboys, there are some interesting posts and articles that seem to indicate an equal value in either carboy or bottle time but on average, I'm bottling at the 4-6 month mark.

I sure appreciate the inputs!

D.

 

[tonyt]

Unfortunately some folks seem to be far more sensitive to kit taste than others. My son seems to be one of those who can identify kit taste a mile away. months after I think that the kit taste has diminished my son is still bothered by it. you may be one of those unfortunate souls. if barrel aging does not do the trick I doubt that filtering will help. But your idea of a side by side test is excellent.

 

[ibglowin]

Many of us are. The process is proprietary so its hard to say for certain what exactly causes it. When you pull it from the barrel its nice and micro oxidized to a point. You then shove it back into glass and it seems to close things down and concentrate KT a bit more. Only time in the bottle seems to ease it away. And I am talking 2 years or so.

I'm curious about the causes of KT.

 

[UBB]

I may be in the minority but I have been 'carboy' aging my wines for at least 12 months. I have some that are now approaching 16 months. Of the ones I've bottled KT has been pretty much non-existent.

 

[robie]

I may be in the minority but I have been 'carboy' aging my wines for at least 12 months. I have some that are now approaching 16 months. Of the ones I've bottled KT has been pretty much non-existent.

KT does diminish with time. My experience is it really drops off after 2 years aging.

As was already stated, filtering won't have much affect on KT.

 

[SouthernChemist]

Whatever is causing it will definitely not be reduced or removed by filtration. Time is probably the answer given the limited evidence we have.

 

[bkisel]

I'm happy to say that I don't have a clue about this KT stuff. Please don't anyone describe the taste because I fear that once I learn about it the taste will magically appear in every kit wine I make.

 

[tonyt]

The process is proprietary so its hard to say for certain what exactly causes it. When you pull it from the barrel its nice and micro oxidized to a point. You then shove it back into glass and it seems to close things down and concentrate KT a bit more. Only time in the bottle seems to ease it away. And I am talking 2 years or so.

Seems like some government chemist that works out in New Mexico would figure this out for us.

 

[ibglowin]

You know what we always say right?

I could tell you but then I would have to........

 

[dmmdtm]

Ahhh lovely NM. On my way to las cruces this week.

 

[vabeachbear]

Many of us are. The process is proprietary so its hard to say for certain what exactly causes it. When you pull it from the barrel its nice and micro oxidized to a point. You then shove it back into glass and it seems to close things down and concentrate KT a bit more. Only time in the bottle seems to ease it away. And I am talking 2 years or so.

This is exactly my experience, its not bad out of barrel, but after a bit in bottle, it seems to intensify.

My first kit will be two years aged at Thanksgiving, so I'l see if there is an improvement. All my kits have been bulk aged for a year, including at least 4 months in barrel (except the first one in new barrel), then bottled and let sit a year in the bottle. Taste splits along the way, KT wasn't nearly as strong out of barrel or carboy for that matter. Out of the splits strong. Mid Sept is next round of split tasting, I'm going to aerate a couple times and let breathe for a couple hours and see how much the KT diminishes.